Marinated Fresh Sardines With Pickled White Beans Recipes

MARINATED FRESH SARDINES

Marinated Fresh Sardines image

Sardinesare high in omega-3 fatty acids, whichhelp prevent arrhythmias associated withheart attacks; the pickled fish canbe served as a first course or side dish.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

3 small carrots (about 4 ounces), peeled and thinly sliced
2 stalks celery (about 6 ounces), thinly sliced
1 small onion (about 2 1/2 ounces), halved and thinly sliced
1 tablespoon fresh oregano leaves
1 teaspoon coarse salt
Freshly ground pepper
12 medium fresh sardines (about 1 1/2 pounds), cleaned and filleted
2 cups champagne vinegar
1/2 teaspoon sugar
3/4 cup extra-virgin olive oil

Steps:

Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.

MARINATED WHITE BEANS

Marinated White Beans image

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon capers in brine, drained
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
Kosher salt
One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry
1 large ripe plum tomato, seeded and chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.

MARINATED FRESH SARDINES WITH PICKLED WHITE BEANS

Marinated Fresh Sardines With Pickled White Beans image

Provided by Molly O'Neill

Categories dinner, appetizer, main course

Time 6h

Yield 12 side dishes

Number Of Ingredients 16

Ingredients

2 pounds fresh sardines, cleaned
3 cups lemon juice (about 6 lemons)
1/2 cup extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper to taste
1/2 cup fresh Italian parsley, chopped
1 pound dry white beans, sorted, washed and soaked overnight and drained
2 cloves garlic
1 small onion, peeled
12 black peppercorns
1 teaspoon white-wine vinegar
1 teaspoon olive oil
1 teaspoon salt
5 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh thyme leaves

Steps:

Remove the sardines' heads and tails and split the fish. Remove the bones and lay the sardines in a large bowl. Mix together the lemon juice, olive oil, salt, pepper and parsley and pour it over the sardines. Chill for 5 hours.
Place the beans in a pot with cold water to cover by 2 inches. Add the garlic, onion, peppercorns, vinegar, olive oil and salt. Bring to a boil and simmer, covered, until very tender, about 40 minutes. Drain.
Refresh the beans under cold running water. Remove the peppercorns and stir in the lemon juice, extra-virgin olive oil and thyme. Arrange the sardines and beans on plates and serve.

MARINATED SARDINES

Marinated Sardines image

The basic recipe came from Antonio Carlucci's book "Southern Italian Cooking" but I've amended it a bit, mainly by adding chilli. Makes a good first course, serve with a little pile of rocket on the side and some bread. Can also be made with garfish or other small, flavoursome fish.

Provided by Surfsider

Categories European

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg fresh sardine, cleaned and flattened out (butterflied)
1 cup plain flour
1/2 cup olive oil
1 clove garlic, finely chopped
1 red chile, seeded & chopped
3 tablespoons white wine vinegar
3 tablespoons dry white wine
3 tablespoons finely chopped of fresh mint
salt & pepper

Steps:

Dust the sardines in flour.
Fry them in olive oil until they are crisp& brown.
Transfer to a shallow dish.
Clean the pan and in it heat ½ cup olive oil, and fry the garlic and chilli in it very briefly.
Add the wine, vinegar and mint, and remove from the heat.
While it is still hot, pour this mixture over the fish.
Season to taste and leave for a couple of hours before serving.

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